Directions

Heat oil in a 4 or 5-qt. saucepan or Dutch oven over medium-high heat. Add green onions, ginger, and garlic and cook until fragrant, about 30 seconds. Add rice and sauté until coated with oil.

Add broth, carrots, edamame and soy sauce. Cover and bring to a boil over high heat. Uncover; reduce heat to medium-low, and simmer 10 or until vegetables are tender. Add snap peas and heat through 1 minute. To serve, top with cilantro, sesame oil, and Sriracha, as desired.

VARIATION: Prepare recipe as directed, except:

For Vegetable Fried Rice Soup, slowly pour in 1 large beaten egg, while gently stirring soup, after adding snow peas in Step 2. Egg will cook in about 30 seconds.